Berry salad in brandy snap cups

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Make the most of summer berries like strawberries, raspberries and blueberries and use them in a fresh fruit salad to serve in impressive homemade brandy snap cups

Ingredients

For the brandy snap cups:

110g sugar

110g butter

110g golden syrup

110g flour, sifted

Juice of 1 lemon

Pinch of ground ginger

For the summer berry salad:

200g raspberries

200g blueberries

400g strawberries

50g sugar

Juice of 1 lemon

Fresh mint leaves

If you have too many strawberries or raspberries and don't know what to do with them, liquefy them with a little sugar and freeze. Use as a sorbet with desserts like this one.

Edwina Gray, 56, Bangor, Gwynedd

Method

Hull and and quarter the strawberries and place in a serving bowl with the other berries.

Make a quick syrup by melting the sugar and lemon juice with 2 to 3tbsp of water. Once the sugar is melted, set aside and leave to cool. Once cool, pour over the fruits and leave to rest for at least an hour.

To make the brandy snap cups: Preheat oven to 190ºC. Line a large baking sheet with greaseproof paper.

Melt the sugar, butter and syrup together. Remove from the heat and add the flour.

Add the ginger and the lemon juice. Place a teaspoonful of the mixture on to the baking sheet, leaving room for the mixture to spread. You may need to make two batches. Bake for around 5 or 6 mins or until they are golden brown.

Remove from the oven and when cool enough to handle, scoop each biscuit up with a knife and lightly press inside a small cup to shape, remove and place on a cooling rack, repeat for each brandy snap cup.

To serve: Place a brandy snap cup on a plate, fill with the berry salad, add a scoop of strawberry ice cream and spoon over a litte juice. Decorate with fresh mint leaves.

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